Olive-Stuffed Goat Cheese Bites

A spin on the ever popular goat cheese balls, here we've encased a Lindsay® Almond Stuffed Spanish Olive in a rich, tangy goat and cream cheese mixture.

20 minutes prep
30 minutes cook
22 servings

Ingredients

1 (4.5 oz.) jar Lindsay® Almond Stuffed Spanish Olives, drained
6 oz. goat cheese
4 oz. cream cheese, softened
1/2 cup slivered almonds, toasted, finely chopped

Cooking Directions

Place olives in a colander; rinse under cold water. Pat dry with paper towels.
In a medium bowl, combine goat cheese and cream cheese. Form a rounded teaspoon of the cheese mixture into a small ball, and transfer to a parchment-lined baking sheet; repeat with remaining cheese mixture, making 22 balls. Chill for 30 minutes or until firm.
In each ball, make a small indent with your finger. Place an almond stuffed olive into the indent and mold the cheese around the olive. Roll back into a ball shape with the olive completely encased in the cheese. Place almonds in a small bowl; roll each ball in almonds to coat lightly.
Serve immediately or chill until ready to serve. Serve cold.